Love for Three Oranges Duck

Submitted by Chef Kate

"From the Chicago Tribune, a shortcut duck l'orange"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 (1/2 lb) duck breast halves, rinsed and patted dry
• 1 teaspoon salt
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon black pepper
• 1 shallot, minced
• 1⁄4 cup sugar
• 1 cup fresh orange juice
• 2 tablespoons orange liqueur
• 2 tangerines or 2 mineola oranges, skin on, thinly sliced, seeds removed
• 1⁄2 cup tiny kumquats, halved diagonally or 1/2 cup flesh of 1 valencia orange, chopped
• 1 tablespoon unsalted butter

directions

1. Score: Slice a cross-hatch pattern into duck skin and fat; sprinkle with salt, coriander and pepper.
2. Crisp: Heat a large cast-iron skillet over medium heat and add duck, skin side down. Cook, spooning off fat now and then, until skin is crisp, about 10 minutes.
3. Turn and cook until meat is browned, about 3 minutes.
4. Cover and cook until done, about 6 minutes more.
5. Remove from heat and cover loosely with foil.
6. Caramelize: Spoon off all but 1 tablespoon fat from skillet(reserve duck fat for another use).
7. Soften shallot over medium heat, about 2 minutes.
8. Add sugar, orange juice and any accumulated juices from the resting duck.
9. Scrape up any sticky bits and cook down to a syrupy sauce, about 15 minutes.
10. Adjust salt. A.
11. Add fruit and cook another 3 minutes.
12. Stir in butter.
13. Serve: Slice duck and arrange on four plates; spoon fruit and sauce on top.

Reviews

[Ennoia]

The flavour of the duck was superb! The only thing that caused me some concern what what heat to cook the duck - at the beginning it suggests medium heat, but the "cook until done" part was only 3 minutes and I felt I needed to turn down the heat since it was really sputtering! Over all though, it was incredible and worth the wee bit of stress.... :D